malleb



(No Model.) l 2 Sheets-Sheet 1.

L. P; MALLEE.

Gridiron. No. 239,332. O] Patented March 29,1881.

. I I [Foot N. PETERS, PHOTO-UTHOGRAFHEFL WASHINGTOlL-IL C:

(No Model.) 2 Sheets-Sheet 2.

L. P. MA-LLEB.

Gridiron. No. 239,332. Patented March 29, 1 881;.

FIGA- 3 Inventor.

N FEFERS. PIIOTd-LITHDGRAPHER. WASHINGTON. D G,

3 apparatus.

UNITED STATES LUGIEN P. MALLEE,

PATENT FFIC OF PARIS, FRANCE.

GRIDIRON.

SPECIFICATION forming part of Letters Patent No. 239,332, dated March29, 1881.

Application filed December 17, 1880. (No model.) Patented in FranceSeptember 7,1880.

' To all whom it may concern Beitknown that I, LUCIEN PIERRE MALLEE, ofParis, in the Republic of France, have invented a new Gridiron forSteaks, Fishes, &c..

5 (for which I have obtained Letters Patent of France for fifteen years,dated September 7, 1880, No. 138,606,) and I do hereby declare thatthefollowing is a full and exact description thereof, reference beingmade to the acl0 companying drawings.

This invention consists in anew gridiron intended for cooking androasting meat, fishes,

&c. The gridiron proper, receiving the pieces to be roasted,is arrangedto be applied in front of an oven containing the fuel. Each of theseparts I will describe.

In the drawings forming part of this specification I have representedthe gridiron.

Figure 1 represents a front elevation of the apparatus. Fig. 2 is a planview, and Fig. 3 is a view in a vertical section on the line 1 2. Theoven is shown in vertical section in Fig. 5 on the line 3 f theelevation, Fig. 4. Fig. 5 shows the gridiron placed against-the oven,

2 5 showing the complete broiling apparatus.

The gridiron proper, Figs. 1, 2, and 3., is made of tin, and formed oftwo inclined posts, a a, which on top are connected by a EQSspiece, Z).The lower ends, a a, of these posts 0 constitute the feet of theapparatus. The aforesaid posts a a are also connected by a plate, I), onor of which is formed the basin 0, which has its ends 0 c furnished withhandles in order to permit the transportation of the These handles areriveted on one side to the posts a a and on the other side to the basin0. Under the basin, in the middle and in front, is a third foot, (1.

The upper cross-piece, b, is provided with 40 two (more or less) pegs orhooks, e c, intended for holding the meat.

Between the posts a a isplaced the grate g, composed of two horizontalcross-pieces, f f, and round bars 9 g. The top cross-piece,f,

5 has spindles at each end that move in two .holes made into the posts aa, so as to allow the grate g to be swung or taken up, if convenient.The lower cross-piece, j", which holds the lower end of the meat, is arather large metallic plate bent in order to form a flange. 0 It hasholesf to let the gravy escape. This cross-piece f is traversed by twoof the bars 9 g, which stand on the basin 0.

The oven, Figs. .4 and 5, is made of cast or sheet iron. Its shape isthat of a box shut on three sidesto wit, at the back and right and left.The back h is bent obliquely at the top, at h, so as to bea reflectorfor the heat. The front is open and furnished with horizontal bars It 70parallel to those 9 g of the grate. The part underneath this open faceforms a reentering angle with plain edges.

The grate sustaining the coal is formed by bars Z Z slightly inclined.On one of the lateralsides a handle, j, is fixed.

The portable oven lhave just described does not require any ash-pan, asit can be placed on all descriptions of kitchen-ovens in which the ashesfall. Nevertheless, by means of a movable plate of sheet-iron, m, whichis indi- 7o cated by dotted lines, and that could be placed under thegrate l, this sort of oven can be used I in any place whatever.

For use the oven or grate Z must be filled with burning coals, thenplaced near the gridiron whichholds the meat, as in Fig. 5, theprojecting part of the oven entering between the posts a, so as to bringthe fire closer to the meat. During cooking the melting fat and thejuices of the meat run along the bars g and drop into the basin 0.

The gridiron may be taken nearer to or farther from thefire.

My system admits of the use of two gridirons by using a peculiar oven,(cross-section Fig. 6,) the two faces 19 p of which are open, and haveeach the bars 70 It, as in the single oven. The top is open in order toreceive the coals, but may be shut with a movable cover.

For using the double gridiron it is neces o sary to place the oven inthe middle upon a chafing-dish and to put against its open facesgridirons like that shown in Figs. 1, 2, and 3.

When the cooking is finished the oven is removed and the coals throwninto the chaf- 5 ing-dish or extinguisher.

The grease received into the basin of the gridiron, not having beenburned or blackened,

as'in usual gridirons, can be kept and used the same time to prevent thegrease and gravy for frying, or for pies or puddings. from dropping uponthe fire, substantially as I claim herein shown and described. In agridiron, the pivoted grate g, combined LUOIEN P. MALLFJE. 5 with theposts a, hooks e, and dish 0, said Witnesses:

gratehaving a sufficient inclination to m ain- ACH. J oLLET tain thepieces of meat to be roasted, and at A. BLETRY.

